I have been away @ camp relaxing & I have to say it did me a world of good, no cell phones no internet no interruptions of any kind just calmness from every one around us. Sometimes the world is so busy I felt like I was falling behind trying to catch up so being away helps put the brakes on & reminds me I can only do so much & that's ok. You can imagine our surprise coming home to this bounty left on our doorstop. I couldn't let it go to waste so here is what I did with some of it. May this remind us all to take things slower just enough to enjoy our time together & not worry so much about all that has to be done. It gets there in good time. I haven't figured out what to do with the cabbage yet? Any ideas

Looks yummy Loralye.
I freeze my cabbage and then when I want to make Cabbage Rolls, I let it thaw. The leaves are perfect for rolling around your meat mixture...

3 comments

by pldc 03 Sep 2015

this is so helpful Jerri, how do you freeze it just as it is throw the whole head in a freezer bag & that's it?

by jerrib 03 Sep 2015

Hi Loralye: Yes I just double bag it and throw it in the freezer. If you can, cut the core out. Once it thaws the leaves are so easy to work with and you don't burn yourself.
Just a little cabbage smelly....but it works great..

by pldc 04 Sep 2015

wow that's a great tip Jerri thank you very much. ~hugs~

THANK YOU ALL SO VERY MUCH! it will be terrific to have these in the upcoming cold months. As for the soup recipe I use whatever vegetables I have on hand so no two batches are the same. I julienne the veggies in this case onions carrots zucchini of course celery red & green peppers & fresh herbs including garlic from my garden ( I am so proud of the fact I can grow my own garlic!) & then saute them in extra virgin olive oil from California & use my Vita Mix to blend 1 cup of each on top of the sauteed veggies. I use 4 or in this case 5 different types of tomatoes roma, bonnie bell, big boy, early birds & then I added the sweet cherry tomatoes too. Follow your own favorite canning method to finish them off & that's basically it. I hope I have inspired one of you to can your own soups too. ~hugs Loralye~

2 comments

by CymbleneJones 03 Sep 2015

Thanks for the info on the soup canning.

by pldc 04 Sep 2015

your very welcome, ~hugs~

You are hard-working!

Wonderful bounty!

Ambitious and a lot of work all equals...YUMMY!

I have made frozen Cole Slaw.
1 cup vinegar
1/2 cup water
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard
Bring these ingredients to boil. Boil for 1 minute and cool. While the vinegar mixture is cooling, shred 1 medium head cabbage, about 4 or 5 cups and 1 carrot. add i tablespoon salt and let stand for 1 hour. squeeze out all liquid. cover shredded cabbage, carrot with vinegar mixture and freeze. I have made this and it is very good.

2 comments

by pldc 02 Sep 2015

wow thank you very much ~hugs~

by katydid 02 Sep 2015

My Mon used to make this recipe also. I never did have her recipe, but this sound similar! Yes, it is very good! Kay

What a nice friend you have. I like slaw And I also like to just cook a head of cabbage with some large pieces of smoked ham. Bake some cornbread and sit down and feast.

4 comments

by crafter2243 02 Sep 2015

I am getting hungry

by pldc 02 Sep 2015

yum Thank you this sounds so good too ~hugs~

by katydid 02 Sep 2015

I will be there shortly!! I presume cornbread in an cast iron skillet. Kay

by lbrow 03 Sep 2015

But of course Kay

i always make many cabbage rolls and freeze them *****hugs

1 comment

by pldc 02 Sep 2015

that sounds like a wonderful idea * we love cabbage rolls. ~hugs~

Maybe you could make Sauerkraut if you like that. It seems pretty easy. Google it and will find great recipes

This look delicious. You need to share your soup recipe with us! And the directions on how you can it. Have thought of making slaw with your cabbage? Here in Kentucky my family makes a "Refrigerator Slaw". I don't have an exact recipe, but here it goes: Start by shredding 1 head cabbage & 1green bell pepper -fill canning jars with this. Then use 1 part vinegar to 3 parts water -add 1/2 cup granulated sugar & 1 teaspoon table salt -Bring this to a boil. Pour over your filled jars. Keeps in the refrigerator for months.

3 comments

by cfidl 02 Sep 2015

This sounds wonderful! I did recently make counter top sauerkraut and I thought I was a genius with my set up. I had a mason jar for the shredded cabbage and a smaller taller jar(salsa) that I partially filled with water to hold it down. We are not big kraut eater, however the process is easy.

by CymbleneJones edited 02 Sep 2015

I didn't mention the kraut idea because so many people don't like it. We are big kraut eaters, especially kraut fried in it's own juice & some butter. This goes good with pinto beans, cornbread & fried sausage. You can tell I'm from the south and coun

by pldc 02 Sep 2015

thank you very much, I am not a fan of sauerkraut but thank you for the suggestion, ~hugs~